First, preheat the oven to 350°. Place the almonds on a small baking sheet and transfer them to the oven for 3 to 4 minutes, or until lightly golden brown. Remove them from the oven and set them aside to cool.
Add the chicken, grapes, and celery into a large mixing bowl.
In a separate small bowl, combine the dressing ingredients. Pour the dressing over the top of the chicken mixture, and stir to incorporate the dressing throughout. Add the cooked almonds, and mix lightly to combine.
Divide the mixture between the bread slices, and top it with tomato and green leaf lettuce.